The 1901 Cookbook Archive
No. 1291 — Baked Young Eel
English historical translation of Molokhovets recipe No. 1291 from the 1901 Russian cookbook, retaining original methods and measures.
The author recommends young eel for baking and says to leave the skin on, rubbing it thoroughly with coarse sand and salt.
Wash and dry, brush with a spoonful of butter and bake in the oven.
Serve with rich sauce No. 470, brown sauce No. 406 or sweet-and-sour sauce No. 415.
Historical editorial note: The historical sand-cleaning technique and undefined baking time are not present-day hygienic guidance.
Original source: Read Russian recipe No. 1291. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.